Grilled Chicken with Sriracha Glaze

2/3 C. mango jam
2 T. finely chopped fresh chives
2 T. rice vinegar
2 T. Sriracha 
1 T. EVOO
4 bone-in chicken dark quarters, skinned
1/2 t. kosher salt
1/4 t. freshly ground black pepper

Prepare grill for indirect grilling on medium-high heat.

Combine mango jam, chives, vinegar, and sriracha, stirring until smooth.  Reserve 1/4 C. mango mixture; set aside.  Brush oil evenly over chicken.  Sprinkle with salt and pepper.  

Place chicken on grill rack over indirect heat.  Brush chicken with about 2 T. remaining mango mixture.  Close lid, grill 90 minutes or until thermometer inserted into meaty part of thigh registers 165, turning chicken and brushing with about 2 T. mango mixture every 20 minutes.  Transfer chicken to a platter and drizzle with reserved 1/4 C. mango mixture.

Calories 326; Fat 10.4g; Protein 38.7g; Sodium 515mg